Love is a fruit in season at all times, and within reach of every hand - Mother Teresa



Raw sweets are my favourite, though in the cooler months I often crave a baked cake. A blondie is actually a blond brownie, as it resembles a chocolate brownie. These blondies are deliciously made with white beans and the flour of your choice, a must-have treat for cold days. If you choose to use coconut flour, add an extra 1/4 cup of almond milk to counter the dryness of the flour. I prefer to eat blondies the day they are made, as there’s something extra delicious eating baked cakes on the day they’re baked.



Use a 21cm x 26cm cake tin



For the blondies:

2 cups spelt four OR GF plain flour

1 cup almond meal

2 teaspoons bicarbonate of soda

2 x 400g tin of unsalted white beans, like chickpeas or butter beans

¼ cup almond milk

2 tablespoons tahini

½ cup maple syrup

2 teaspoons vanilla extract

1 cup vegan chocolate chips

pinch of sea salt

For the chocolate sauce:

2 tablespoons coconut oil, melted

2 tablespoons maple syrup

2 tablespoons cacao powder

2 tablespoons nut butter

pinch of sea salt

Preheat the oven to 180’C fan-forced/ 200’C/350’F/Gas mark 4. Grease an enamel baking tray with coconut oil. Add all the ingredients to a food processor (except the chocolate chips) and blend until smooth, stir in the chocolate chips. Spoon the batter into a prepared enamel cake tin and spread evenly, adding a sprinkle of choc chips on top. Bake the blondies in the oven for 30 minutes. Meanwhile, add all chocolate sauce ingredients to a bowl and stir to combine. (You may heat if you prefer it warm). Set the cake tin on a wire rack for 10 minutes. Cut into squares, serve on a plate, add a scoop of vegan ice cream and pour over a little sauce. Enjoy!